Cabbage Rolls with Sauerkraut & Pork
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
cabbage leaves
|
* |
| 2 | cups |
rice
cooked |
|
| ½ | pound |
sausage meat
|
* |
| 2 | tablespoons |
onions
finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cups |
sauerkraut
|
|
| 1 | each |
pork hocks
smoked |
* |
| 1 | x |
paprika
|
*
|
| 1 | x |
sour cream
dairy |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
cabbage leaves
|
* |
| 473 | ml |
rice
cooked |
|
| 226.8 | g |
sausage meat
|
* |
| 3E+1 | ml |
onions
finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
sauerkraut
|
|
| 1 | each |
pork hocks
smoked |
* |
| 1 | x |
paprika
|
*
|
| 1 | x |
sour cream
dairy |
*
|
Directions
Cook cabbage leaves in small amount of boiling salted water for 3 to 4 minutes.
Drain and dry on paper towels.
Mix rice, sausage meat, onion, salt, and pepper.
Fill and roll the cabbage leaves. Place half of sauerkraut in a skillet.
Top with cabbage rolls and pork hock. Cover with remaining sauerkraut.
Add enough water to cover and simmer for 2 hours, adding more water when needed.
Sprinkle with paprika and serve with sour cream.
